Ingredients:

  • 4 large eggs
  • 1 tbsp water
  • 1/8 tsp fine sea salt
  • Pinch of freshly ground black pepper
  • 1 tsp extra-virgin olive oil

Instructions:

  1. Crack the eggs into a bowl and add the water, salt, and pepper.
  2. Whisk vigorously for 30-60 seconds until the mixture is frothy and uniform in color. Note: This incorporates air for a lighter texture.
  3. Place an 8 inch non stick skillet over medium low heat and add the olive oil.
  4. Wait until the oil shimmers but doesn't smoke.
  5. Pour in the egg mixture and let it sit undisturbed for 15-20 seconds.
  6. Wait until the edges just begin to set.
  7. Using your spatula, gently push the cooked edges toward the center.
  8. Continue folding to create large, velvety folds, allowing the liquid eggs to fill the gaps.
  9. Cook until the eggs look 80% set (still wet and glistening).
  10. Remove the pan from heat immediately and slide the eggs onto a plate.